These low carb keto chicken zucchini enchiladas are a tasty twist on a classic dish! With juicy chicken, savory cheese, and fresh zucchini, they’re a great way to keep things light and delicious.
Trust me, when you wrap that chicken in zucchini instead of tortillas, you won’t miss the carbs! I love serving them with a dollop of sour cream on top—yum!
Key Ingredients & Substitutions
Zucchini: The star of this dish! Zucchini slices replace traditional tortillas, making it low carb. If zucchini isn’t available, consider using eggplant or thinly sliced bell peppers as alternatives. They will also hold the filling nicely.
Shredded Chicken: I often use rotisserie chicken for its convenience and flavor. You can use any cooked chicken you have on hand. Leftover grilled chicken or even turkey works well too!
Cheese: Cheddar and mozzarella create a delicious gooey texture. If you’re dairy-free, try vegan cheese or omit the cheese altogether and just add more veggies for filling. Nutritional yeast can add a cheesy flavor without dairy.
Enchilada Sauce: A low carb, sugar-free enchilada sauce is key. If you can’t find one, consider making a quick homemade version with tomatoes, spices, and a bit of broth. Just keep it low sugar!
Spices: The combination of chili powder and cumin gives a nice warm flavor. Feel free to adjust the spices to your taste. If you like a bit of heat, add cayenne or crushed red pepper.
How Do I Make the Perfect Zucchini Strips for Rolling?
Slicing the zucchini into thin strips that can be rolled is crucial for this recipe. Here’s how you can do it right:
- Use a mandoline slicer or a sharp knife for even slices, about 1/8-inch thick.
- After slicing, it’s important to pre-bake the zucchini for a few minutes. This helps soften them so they can roll easily without breaking.
- Brush them lightly with olive oil to add flavor and help prevent sticking.
Careful handling is needed to keep them intact while filling. If they break, just patch them up with extra sauce or fillings—they’ll still taste great!
Low Carb Keto Chicken Zucchini Enchiladas
Ingredients You’ll Need:
For the Zucchini Enchiladas:
- 4 medium zucchinis
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup low carb enchilada sauce (store-bought or homemade, sugar-free)
- 1/4 cup chopped green onions
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25 minutes to cook. In total, you’re looking at about 40 minutes until you have a delicious, low-carb meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when your enchiladas are ready to bake.
2. Prepare the Zucchini:
Wash the zucchinis thoroughly and slice them lengthwise into thin strips, about 1/8-inch thick. You can use a mandoline slicer or a sharp knife for even slices.
3. Bake the Zucchini Strips:
On a baking sheet lined with parchment paper, arrange the zucchini strips in a single layer. Lightly brush them with olive oil, and bake for 5-7 minutes. They should be slightly softened but still flexible. Once done, remove them from the oven and set aside.
4. Make the Filling:
In a mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, half of the cheddar cheese, half of the mozzarella cheese, and the spices (chili powder, cumin, garlic powder, salt, and pepper). Mix until all ingredients are well combined.
5. Prepare the Baking Dish:
Spread about 1/4 cup of the enchilada sauce evenly on the bottom of a baking dish. This will help the enchiladas from sticking and add flavor.
6. Roll the Enchiladas:
Take one zucchini strip and place about 2 tablespoons of the chicken filling at one end. Roll the zucchini around the filling tightly and place it seam-side down in the baking dish. Continue this with the remaining zucchini strips and filling until you’ve filled the dish.
7. Add More Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas. Then, sprinkle the rest of the cheddar and mozzarella cheese on top for a cheesy finish!
8. Bake the Enchiladas:
Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. The kitchen will smell amazing!
9. Cool and Garnish:
Once done, remove the baking dish from the oven and let it sit for a few minutes to cool. Garnish with chopped green onions and fresh cilantro if you like.
10. Serve and Enjoy:
Serve your delicious low-carb zucchini enchiladas with a dollop of sour cream on the side. Enjoy every bite of this healthy and flavorful meal!
Enjoy your flavorful and low-carb keto chicken zucchini enchiladas!
FAQ for Low Carb Keto Chicken Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! If zucchini isn’t available or to your liking, you can substitute it with thinly sliced eggplant or bell peppers. These options will still offer great flavor and serve as an excellent base for the filling.
What Type of Chicken Should I Use?
Shredded rotisserie chicken is convenient and flavorful, but you can also use leftover boiled or grilled chicken. Just make sure it’s fully cooked before adding it to the filling.
Can I Prepare the Enchiladas in Advance?
Yes! You can prepare the enchiladas ahead of time by assembling them in the baking dish, covering it tightly with plastic wrap, and refrigerating for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.
How Do I Store Leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Enjoy!
